Broccoli Cheese Soup
- 2 tablespoons butter
- 3/4 cup chopped onion
- 6 cups water
- 6 chicken bouillon cubes
- 1 teaspoon salt
- 1/8 teaspoon garlic salt
- 2 packages chopped frozen broccoli
- 6 cups milk
- 1 lb Velveeta cheese, cubed
- 8 ounces egg noodles
- Heat oil in large pan.
- Add onion, saute' 3 minutes.
- Add water and bouillon cubes.
- Heat to boiling, stirring occasionally until cubes are dissolved.
- Add noodles and salt.
- Cook, uncoverd 3 minutes.
- Stir in frozen broccoli and garlic salt.
- Cook 4 minutes.
- Turn down heat.
- Add milk and cheese.
- Continue cooking until cheese melts.
- Stirring frequently.
- Do not allow to boil once milk and cheese has been added.
- Can be left on stove on low heat for up to an hour or left on low in a crockpot.
- Is still wonderful reheated.
butter, onion, water, chicken, salt, garlic salt, frozen broccoli, milk, velveeta cheese, egg noodles
Taken from www.food.com/recipe/broccoli-cheese-soup-76747 (may not work)